Best 6 Quinoa With Asparagus And Preserved Lemon Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Quinoa with asparagus and preserved lemon dressing is a delicious and healthy dish that is perfect for a light lunch or dinner. This recipe combines the nutty flavor of quinoa, the crispness of asparagus, and the bright, tangy taste of preserved lemon dressing. It is a great way to enjoy fresh, seasonal vegetables and is also a good source of protein and fiber.

Check out the recipes below so you can choose the best recipe for yourself!

PRESERVED LEMON DRESSING



Preserved Lemon Dressing image

This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 5

1 lemon from Joan Nathan's Preserved Lemons
7 to 8 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Steps:

  • Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
  • Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.

QUINOA WITH ASPARAGUS AND PRESERVED LEMON DRESSING



Quinoa with Asparagus and Preserved Lemon Dressing image

This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 pound asparagus, trimmed, cut into 2-inch pieces
2 tablespoons olive oil
1 red onion, finely chopped
1 cup quinoa
1 teaspoon coarse salt
1/2 cup toasted pine nuts
1/4 cup thinly sliced fresh basil
Preserved Lemon Dressing
Joan Nathan's Preserved Lemons

Steps:

  • Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.
  • Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.
  • Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.

HERBED QUINOA



Herbed Quinoa image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
  • For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

THE BEST LEMON VINAIGRETTE



The Best Lemon Vinaigrette image

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Provided by lukeder101

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

Steps:

  • Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
  • Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g

ROAST ASPARAGUS BOWLS WITH TAHINI LEMON DRESSING



Roast asparagus bowls with tahini lemon dressing image

Enjoy five of your 5-a-day with this dish, a tasty mix of asparagus, quinoa, aduki beans, onion and cherry tomatoes. It's packed with nutrients, and vegan too

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

2 red onions , halved and thickly sliced
2 tsp rapeseed oil
250g pack asparagus , woody ends trimmed
160g cherry tomatoes
2 tbsp sunflower seeds
1 tsp vegetable bouillon powder
120g quinoa
2 tsp tahini
½ lemon , juiced
1 large garlic clove , finely grated
2 tsp tamari
2 good handfuls rocket
400g aduki beans in water, drained

Steps:

  • Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil and spread over another sheet. After 10 mins, add the asparagus to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.
  • Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.
  • Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the sunflower seeds. Will keep in the fridge for two days.

Nutrition Facts : Calories 583 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 17 grams sugar, Fiber 21 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON



Israeli Couscous with Roasted Butternut Squash and Preserved Lemon image

Categories     Citrus     Nut     Pasta     Vegetable     Side     Roast     Vegetarian     Wedding     Rosh Hashanah/Yom Kippur     Dinner     Lemon     Raisin     Pine Nut     Squash     Butternut Squash     Healthy     Couscous     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 475°F.
  • Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
  • Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
  • Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
  • Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
  • Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
  • To adapt this recipe to serve 50:
  • 4 to 5 preserved lemons
  • 5 lb. butternut squash, peeled and seeded
  • 3/4 to 1 cup olive oil
  • 3 cups chopped onion
  • 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
  • 4 (3-inch) cinnamon sticks
  • 3 cups chopped fresh flat-leaf parsley
  • 2 cups pine nuts, toasted
  • 2 cups golden raisins
  • 1 teaspoon ground cinnamon
  • Preheat oven to 475°F.
  • Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
  • Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
  • Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
  • Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.

Tips:

  • To save time, use pre-cooked quinoa or cook it ahead of time.
  • If you don't have preserved lemons, you can make your own by following this recipe: https://www.seriouseats.com/recipes/2011/03/preserved-lemons-recipe.html
  • To make the dressing ahead of time, whisk together the olive oil, lemon juice, honey, and salt and pepper in a jar or bowl. Store in the refrigerator for up to 2 weeks.
  • This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Conclusion:

This quinoa salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The preserved lemon dressing adds a bright and tangy flavor that really makes this salad shine. So next time you are looking for a healthy and flavorful side dish, give this quinoa salad with asparagus and preserved lemon dressing a try. You won't be disappointed!

Related Topics